Tapado (Guatemalan Garifuna Seafood Soup)

• Prep time: 20 mins

• Cook time: 30 mins

• Total time: 50 mins

• Servings: 4

• Country of Origin: Guatemala

Description

• Iconic coastal Caribbean dish from Livingston, created by the Garifuna community.

• Rich coconut milk seafood soup loaded with whole fish, green plantains, cassava, crab, and shrimp.

Presentation

• Served hot in large bowls with whole crab claws and fish exposed.

• Garnished with fresh cilantro and lime wedges.

Ingredients

• 1 whole red snapper (about 600 g), cleaned and halved

• 200 g medium shrimp, peeled and deveined

• 2 blue crabs, cleaned and halved

• 2 cups unsweetened coconut milk

• 2 cups fish stock or water

• 2 green plantains, peeled and sliced into rounds

• 1 cassava root (yuca), peeled and cubed

• 1 onion, chopped

• 3 cloves garlic, minced

• 1 red bell pepper, chopped

• 1 tbsp coconut oil

• 1/2 cup fresh cilantro, chopped

• 1 tsp salt

Directions

• Heat coconut oil in a large stockpot; sauté onion, garlic, and red bell pepper for 4 minutes.

• Add cassava cubes, sliced green plantains, fish stock, and coconut milk; bring to boil and simmer 15 minutes.

• Add red snapper pieces, halved crabs, and shrimp gently into boiling soup.

• Cover pot and simmer over medium-low heat for 12 minutes until seafood is cooked through.

• Stir in chopped cilantro and season with salt.

• Serve hot immediately.

Optional Variations

• Tapado Sweet Plantain: Add slices of ripe plantain alongside green plantains for sweet contrast.

Cooking Tips

• Use fresh unsweetened coconut milk for full authentic Caribbean flavor.

Nutrition Facts (Per Serving)

• Calories: 520 kcal

• Carbohydrates: 38 g

• Protein: 42 g

• Fat: 23 g

• Saturated Fat: 15 g

• Sodium: 620 mg

• Fiber: 4 g

• Sugar: 6 g